Recipe by ratherbeswimmin'
American Pie—Peter Reinhart. The dough to use for making New-Haven-style pizza and/or pizzas in the style of Lombardi’s, Totonno’s, or Grimaldi’s. Makes a “thin, crisp crust with airy pockets in the crown”. Slightly sticky and may be tricky to work with. Requires high-gluten flour.
- 5 cups unbleached gluten flour or 5 cups bread flour
- 1 tablespoon sugar or 1 tablespoon honey
- 3 1⁄2 teaspoons kosher salt
- 1 teaspoon instant yeast
- 2 tablespoons olive oil
- 1 3⁄4 cups room-temperature water, plus
- 1 tablespoon room-temperature water
Directions See How It's Made
- With a big metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined.
- Fit mixer with dough hook; mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
- Let dough rest for 5 minutes, then mix again on med-low speed for 2 more minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom.
- *If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
- The dough should pass the windowpane test—snip off a piece of dough and gently tugging and turning it, stretching it out until it forms a paper-thin, translucent membrane somewhere near the center; if dough does not form this membrane, it probably needs another minute or two of mixing).
- Immediately divided the dough into 4-equal portions; round each piece into a ball and brush or rub each ball with olive oil.
- Place each ball inside its own zip-lock freezer bag; let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
- The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off.
- Makes four 10 ounce dough balls.